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Job Description Position Title: Sous Chef Salary: $80,000 - $85,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary As Sous Chef, you will support the Executive Chef in leading daily kitchen operations, ensuring precision, consistency, and creativity across all menus while maintaining the highest standards of quality, safety, and hospitality. This role requires exceptional culinary technique, leadership skills, and a passion for seafood in an environment that demands both fine-dining finesse and event execution excellence. Located at 200 Park Avenue in Midtown Manhattan, Point7 is an upscale, seafood-focused restaurant led by Chef Franklin Becker, celebrating the oceans that cover 70% of the planet through globally inspired flavors and refined presentations. The restaurant offers a dynamic experience that blends à la carte dining, bar service, and private events in a sophisticated, high-volume setting steps from Grand Central Terminal Key Responsibilities: * Assist the Executive Chef in overseeing kitchen operations for lunch, dinner, bar service, and events * Lead and supervise the line and kitchen team—ensuring consistency in plating, portion control, flavor, and presentation * Drive execution of seafood-centric, globally inspired dishes aligned with Chef Becker’s culinary vision * Coordinate production and logistics for private dining, catering, and full buy-outs * Participate in menu development and seasonal updates under the guidance of the Executive Chef * Manage inventory, purchasing, and food cost controls while upholding HACCP and sanitation standards * Collaborate with front-of-house leadership to ensure seamless guest experiences * Train, mentor, and develop kitchen staff to maintain a high-performing, guest-focused culture Preferred Qualifications: * Culinary degree or equivalent professional experience preferred * 4–6 years of progressive kitchen experience, including 2+ years in a supervisory role * Strong background in seafood preparation, fine dining, and large-scale production * Proven leadership, communication, and organizational skills * ServSafe certification and full knowledge of food safety regulations * Ability to thrive in a fast-paced Midtown environment with both daily service and events Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1477686 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Independent Hospitality brand with locations both in the US and abroad is seeking a Head Chef or CDC to oversee the newest project in NYC. The concept is heavily focused on ingredient driven, sustainable cuisine The Head Chef/CDC is the lead of the kitchen, all kitchen staff report to the Head Chef. The Head Chef/CDC is directly responsible for every dish that leaves the kitchen. Working closely with the sous chefs, pastry chef, line staff, prep staff, and kitchen porter to ensure the restaurant’s vision is produced to spec standards. Communication with the Corporate Executive Chef and executing on the line is a core function of the position. It is important the Head Chef is capable of motivating the team while still able to professionally maintain a business focused perspective to appropriately discipline employees as needed. While collaboration is a key component of the role, changes and creative direction need to be communicated and agreed upon by the Corporate Executive Chef. The Head Chef should efficiently execute day to day service and ensure all dishes are leaving the kitchen at their best. General Scope: Supervise and manage all kitchen staff, achieving operational pars while maintaining agreed upon standards. Working alongside Executive Chef to execute culinary vision. Ensure staff are appropriately trained and have all the tools and equipment needed to effectively execute their job function. Proactively ensuring staff under Sous Chef’s supervision are monitored and guided to effectively produce consistent high caliber food in a clean and safe work environment. Responsible for meeting all standards on: · daily prep and organization, · cleanliness of the kitchen, · line cook and prep cook execution, · effective time management throughout the kitchen. Required job functions: · maintain agreed upon cost margins for labor and other BOH COGS, · attending mandatory trading meetings/calls, · execute regular performance reviews and open blend sessions, · utilizing and managing group wide inventory and stock management systems, · creation, management, and adherence to SOPs, · managing inventory and maintenance of BOH equipment, tools, and regular scheduled maintenance services, · work in collaboration with HR in the sourcing, on-boarding, hiring, firing, and disciplinary actions, · participation and contribution to group PR and marketing initiatives, · addressing and adapting to the special needs of our VIP client, artists, partners, and directors, · lead and maintain agreed upon group sustainability initiatives, · foster and maintain purveyor relationships, · effective and continuous communication with chefs and staff, · effective communication and execution on ordering needs, · executing R&D and costing of planned projects in consultation with the Corporate Executive Chef, · ensuring the following shifts are operationally spec’d prior to checking out, · cooking on the line when needed, · deep understanding of all items on the menu with the ability to safely identify and modify allergy restrictions, · deep understanding of all menu methods and recipes for both front of house and back of house training, · effectively monitoring product received from purveyors to meet the brand standards, · event planning, costing, production, execution, and prep, · ensuring staff are appropriately trained and executing to spec, · understanding of food costing, · ensuring checklists are being effectively completed by staff, · hold and attend mandatory meetings, · professional and courteous workplace conduct and etiquette, · holding all staff accountable to consistent production and efficiencies, · monitoring and holding staff accountable to the schedule, · communicating staff deficiencies with management and executing appropriate disciplinary actions, · leading by example by demonstrating good technique, exemplary behavior, knowledge, and positive attitude. Physical Requirements · Must be able to stand for extended periods of time, · Must be able to lift 30 lbs, Must be able to perform repetitive bending, stooping, twisting, and lifting of products and supplies

Job Description Salary: $80,000 to $85,000/ year CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary As the Senior Chef Manager, you will lead both front- and back-of-house operations for a high-volume, corporate dining account in Bronx, NY that includes a wide range of catered events and dining experiences. This culinary management role requires a dynamic leader with proven experience managing culinary teams, driving operational excellence, and ensuring exceptional food quality and service delivery. You will be responsible for culinary program oversight, menu development, inventory and procurement management, labor and food cost controls, sanitation compliance, and financial reporting. Additionally, you will lead staffing efforts including hiring, training, coaching, and performance management. Key Responsibilities: • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, • Participates in employee meetings and training programs, • Conducts safety, sanitation and maintenance programs, • Maintains food cost while ensuring quality standards, • Maintains an active role in managing team developments, • Manages purchasing and inventory controls, • Degree in Culinary Arts is preferred or equivalent professional experience, • Five years of progressive and hands-on culinary management experience, • Self-starter, innovative, and able to multitask, • Experience in Corporate dining, country club, hotel environments preferred., • Experience with catering required., • Maintains a positive attitude under pressure and motivates the team, • Must possess a passion for excellence, • Must be knowledgeable on HACCP controls along with proper storage and use of food, • Purchasing, food storage, and sanitation experience, • P&L and financial reporting experience, • Knowledge of budgets, labor costs, and inventory controls, • Strong leadership, coaching and training skills, • Computer skills: proficient in Microsoft Office and POS, • Excellent verbal and written communication skills, • Exceptional business etiquette and client relations, • Ability to lift, bend and carry up to 40 lbs, • Knowledge of safe and sanitary food handling principles, • Conformity to the highest standards of personal integrity and ethical behavior CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Associates at CulinArt are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1470492 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

Job Description We are Electric Shuffle! The award-winning global social entertainment concept that has taken a lightning rod to shuffleboard. We’ve paired our patented gameplay with delicious food and craft cocktails, a beautiful venue design, and an incredible high-energy atmosphere to deliver an unforgettable experience. WHAT IS THE ROLE? As a Sous Chef, you will be responsible for ensuring we are delivering amazing food to our guests and running a best-in-class kitchen with a rockstar team. This role offers the opportunity to become part of an exciting brand in the social entertainment space with tremendous growth opportunities. Our ideal candidate is a people-first leader who cares about delivering an amazing experience for both our guests and team. We are looking for someone who has a breadth of experience in the heart of the house. We want a systems focused leader who is looking to join an amazing brand and fast-growing company, challenge the status quo, and create unforgettable happiness for our guests. WHAT WILL YOU BE DOING? This role will have five (5) main areas of responsibilities: 1. Be a Coach and Teammate: We are only as good as the team around us. As a leader of the venue, you will be responsible for building and developing your kitchen team to be the best versions of themselves., 2. Deliver Amazing Food to our Guests: Our menu is foundational to our guests’ experience. As the Sous, you will be 2nd in command in ensuring every plate reaches our guests on-time and tastes amazing, 3. Embrace the Heart-of-the-House: A good kitchen truly leads to success across the rest of the venue. As a leader in the heart-of-the-house, you are in charge of running a high-performing kitchen that executes to its highest potential, 4. Manage Kitchen Performance: Venue performance is critical to long-term success. This goes beyond just financial success. For us, success means holistic achievement across every aspect of our business (e.g., team health, guest experience, brand value, financials). You will have responsibility for effectively managing kitchen performance and achieving defined goals each month., 5. Create and Maintain a Safe and Clean Workplace: Safety of our teammates, guests, and product is of the utmost importance to being a great workplace and successful business. You will be responsible for embodying and ensuring these standards on a daily basis in the kitchen WHAT WE’RE LOOKING FOR? • A proven leader with experience opening, operating, and overseeing kitchens, • Demonstrated track record of driving business goals, delivering a positive guest and team experience, and creating a strong culture, • Understanding of the necessary components of running a successful kitchen operation (e.g., food & beverage, labor, compliance, risk and safety, training, etc.), • An operator who is innovative, detailed-oriented, effective at prioritization, and most of all excited to take on an entrepreneurial role with a fast-growing company, • Ability to understand data, financials, and analytics to develop key performance insights and opportunity areas, • 1+ years of leadership level experience within a hospitality company, • Front of House experience is a plus, but not essential At the heart of everything we do lies our values, we are looking for people who want to be part of a team that lives by these every day: • Passionate: We are not like other workplaces – there is no need to hold back here. We are a full throttle, high energy, total commitment bunch, and we throw everything we have got into giving our guests the best time possible., • Together: We are a family. We work with each other and we support each other; we win together, and we lose together. That means honesty, commitment, and responsibility, from all of us., • Innovative: We are one step ahead because we are always looking to invent and improve. We are bold, creative, pioneering and fearless. Got an idea? Share it! When you join Electric Shuffle, you’re joining our Family. If you join us, we’ll always make sure you know how much we value your contribution and hard work. You’ll be paid competitively, with rewards offered throughout the year and you’ll be respected and treated fairly by everyone you work with. As we grow, we want you to grow too; we’ll invest in your training and developing to make sure you’re interested, challenged and always excited throughout your career with us. At Electric Shuffle, we believe in creating equal opportunities for everyone. We do not discriminate in any way, shape or form. We make all of our people decisions without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics, or any other category protected under applicable law.

Job DescriptionDescription: Motek, a part of Happy Corner Hospitality collective, is an Israeli-Mediterranean concept restaurant that pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our management team. As we embark on our newest opening, we are seeking passionate, talented individuals to join our soon to be open NYC location. Position Overview: As a sous chef, you will play a crucial role in ensuring the smooth and efficient operation of our kitchen. From food preparation to maintaining cleanliness and adhering to safety standards, your contributions will directly impact our ability to deliver outstanding dining experiences. You will be responsible for ensuring the line is running efficiently, quality control, supporting back of house staff, and being the line of communication for the front of the operation to the back. Responsibilities: • Prepare ingredients and assist in food production following recipes and restaurant guidelines., • Manages the line efficiently., • Ensures all stations are stocked correctly., • Quality control: Ensuring the food is always fresh and up to standard., • Maintain a clean and organized kitchen environment., • Follow food safety and hygiene protocols to ensure compliance with health regulations., • 100% medical plan covered by employer, additional insurances available at low cost., • 401(k)., • PTO plus sick leave., • Commuter benefits., • Positive environment that values teamwork and growth.Requirements:, • Minimum of 3 years managing a fast-paced kitchen environment. (Experience with Mediterranean food is a plus.), • Culinary school diploma is a plus., • Knowledgeable on food safety guidelines., • Ability to work efficiently in a fast-paced environment and multitask effectively., • Strong attention to detail., • Excellent communication skills and a team-oriented mindset., • Bilingual (not required however, it is a huge plus.), • Flexibility to work evenings, weekends, and holidays as needed.

Job Description Sartiano's Mercer Hotel, 147 Mercer Street (Prince Street) Sous Chef Job Description Responsible to: Executive Chef About: Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared. The Cuisine: Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant. The executive chef: Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts. After graduating from the Institute of Culinary Education, in New York City, Chris took a position as Chef de Partie at Batard. Mentored by Chef Markus Glocker, he honed and developed his skills in classic French technique and gained experience cooking in fine dining. After two years at Batard, Chris was asked to join Chef Glocker as a sous chef at Keith McNally's Augustine restaurant in the Beekman Hotel. When the pandemic forced Augustine to close its doors permanently, Chris took the opportunity to take the next step in his career. He landed a job working as the Chef de Cuisine at American Brass in Long Island City. Three years later, Chris felt he was ready for a bigger role and the chance to bring his own creative vision to the table. As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York. The Role Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. The Responsibilities: * Leads kitchen team in Chef's absence * Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating * Oversees and organizes kitchen stock and ingredients * Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance * Keeps cooking stations stocked, especially before and during prime operation hours * Hires and trains new kitchen employees to restaurant and kitchen standards * Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns * Supervises all food preparation and presentation to ensure quality and restaurant standards * Works with head chef to maintain kitchen organization, staff ability, and training opportunities * Verifies that food storage units all meet standards and are consistently well-managed * Assists head chef with menu creation * Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing * * Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef * Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management * Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once * Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard * Produces and maintains the highest food quality and controls for all food products served in all areas * Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness * Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed * Checks all food outlets and food displays for creativity, quality, cleanliness and food safety * Assures timely set up, schedules well trained cooks in all areas in proper uniform * Ensure teamwork and proper communication with the front of house staff * Ensure that guest and members requests are accommodated when and where possible * Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered * Delegate daily tasks to staff to ensure smooth operation and service * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef * Ability to do staff schedule, payroll, and other administrative tasks as required * Performs other duties as assigned by supervisor/manager Qualifications & Disposition * High school diploma or equivalent * 3+ years experience in a related position * Strong knowledge of NYS sanitation regulations * Ability to work independently with minimum supervisor * Ability to communicate effectively both written and verbal * Individual must possess a good work history and stability * Excellent cooking skills * Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations * Has the ability to taste all foods to assure correct preparation * Product cost and quality conscious Physical Demands: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. *The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Description About Butler: Butler Hospitality is a hospitality tech company that works with hotel developers, owners, and operators to increase the efficiency of hotel food and beverage operations. Butler leases restaurants inside of full-service hotels, takes over front-of-house, and then transforms the kitchen into a delivery hub that provides virtual room service and catering to nearby limited and select service hotels. Currently serving over 175 hotels and 40,000 keys in NYC, Chicago, Miami, and Washington DC, Butler will expand to ten additional markets by the end of 2022. About the role: Butler Hospitality is looking to hire an Operations Excellence Project Manager to work closely with our Operations Excellence Team to assist with data retrieval, reporting and project management to support our restaurant opening processes, and live operations to drive strong revenue. Butler is planning for extensive expansion in the coming year, requiring key people in the right place to support the growth for our continued success. SUMMARY: This position is responsible for supporting the Operations Excellence department to monitor the success of initiatives set forth by this team across the organization to ensure efficiency, process, and adoption. This person will ensure that all relevant information is obtained and tracked from key stakeholders to monitor progress. JOB RESPONSIBILITIES: • Manage and execute priority projects and initiatives to support the operational excellence team., • Provide communications and project management in support of new and on-going priorities and projects across the organization., • Oversee cross functional aspects of designated projects, including setting deadlines, assigning responsibilities, and monitoring & summarizing progress of designated projects., • Work directly with all departments to facilitate transparency, information and alignment on milestones needed to successfully complete a project., • Update and maintain Butler’s project management tools as needed for all projects., • Coordinate key stakeholders to gather all facts and information for the Ops Excellence team to make informed decisions., • Acquire and maintain a thorough understanding of Butler’s processes and operating environment to translate into effective project management. QUALIFICATIONS: • Self-starter who has a proven record of proactively solving ever evolving business goals., • 3 years of professional experience at a goal-oriented, fast-paced startup environment., • Strong written and communication skills., • Ability to track and prioritize multiple moving and pivoting targets., • Able to learn and adopt new technologies utilizing them to their full scope of capabilities., • Experience with Asana Project Management tool is a plus. COMPENSATION & PERKS • Competitive Salary + Performance Bonus, • Flexible time-off policy + flexible working hours (Unlimited PTO Plan), • Competitive medical, dental, and vision benefits, 401K, • Ancillary benefits: Commuter, Gym membership + hotel discounts, • Laptop, • A dynamic, ambitious, and casual startup environment + dog friendly!! The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR vUIthGg8TE

Job Description Executive Sous Chef – Premier Hotel Opening | New York City, NY Join the opening culinary leadership team of a new, upscale hotel in New York City. We’re seeking an accomplished Executive Sous Chef with a strong foundation in Latin cuisine and solid banquet experience. Familiarity with Asian flavors and modern techniques is a plus. This is an exciting opportunity to help shape a diverse and dynamic culinary program from the ground up. The Executive Sous Chef will support the Executive Chef in leading all back-of-house operations and ensuring exceptional quality, consistency, and teamwork across multiple outlets. Benefits • Competitive salary plus a performance-based bonus (10% of base salary), • Medical, dental, 401K vacation pay...great benefits, • Paid time off and holiday pay, • Career advancement opportunities within a growing hospitality group, • Oversee daily kitchen operations across banquets, in-room dining, and signature restaurant outlets, • Lead, train, and mentor a diverse culinary team to uphold elevated standards of flavor, presentation, and efficiency, • Contribute to menu development and opening concept execution, bringing Latin-inspired creativity and global influences to the table, • Manage food and labor costs, P&L performance, and inventory control, • Maintain compliance with all health, safety, and sanitation standards, • Collaborate closely with front-of-house management to deliver a seamless guest experience, • 5+ years of progressive kitchen leadership, including at least 2 years as an Executive Sous Chef in a hotel or high-volume restaurant, • Strong background in Latin cuisine; Asian cuisine experience a plus, • Proven banquet experience and familiarity with multi-outlet operations, • Strong leadership, organizational, and financial management skills, • Hands-on, team-oriented leader with a passion for hospitality and culinary innovation, • Previous hotel opening or pre-opening experience preferred

La Noma is a sophisticated fine dining restaurant in Fort Lee, NJ, delivering exceptional culinary experiences with refined service, premium ingredients, and a polished atmosphere.We are looking to expand our front-of-house team with individuals who value excellence in hospitality and go above and b

Job Description Small Door is membership-based veterinary care designed with human standards that is better for pets, pet parents, and veterinarians alike. We designed and delivered a reimagined veterinary experience via a membership that includes exceptional care, 24/7 telemedicine, and transparent pricing - delivered with modern hospitality in spaces designed by animal experts to be stress-free. We opened our flagship location in Manhattan's West Village in 2019 and have quickly expanded across the East Coast. Small Door now operates in New York City, Boston, Washington DC, Maryland and Virginia with continued expansion plans in 2026. At Small Door, our nurses are part of a supportive and collaborative network invested in their growth. Our nurses have the opportunity to work in state-of-the-art facilities with strong doctor:nurse staffing ratios, and have the added support of a 24/7 telehealth team and dedicated call center that drastically reduces incoming calls to the practice - this means you can focus on the pets in front of you! We are committed to a healthy work/life balance, and are dedicated to creating and maintaining a positive work culture.In addition to practicing Fear Free, we are AAHA accredited meaning we abide by incredibly high standards as an organization. What you'll do • Triaging, • Knowledge and ability to recognize medical emergencies and illnesses, • Assessing patients, • Recording vitals and assisting doctors with diagnostics, • Completing treatments as instructed by the doctor, • Basic husbandry and nursing care, • Monitoring changes in patients and providing compassionate care, • Taking blood, • Placing catheters, • Assisting in and facilitating radiography capture, • Preparing samples for outside reference labs, • Running in-house labs, • Preparing medications, • Administering medications, • 1+ years of experience as a LVT, • Comfortable with computers and online tools, • Strong enough to lift 50 lbs, • A thoughtful and fearless team player, • A go-getter who thrives in a fast-paced environment, • Skilled at communicating with clients, • Competitive salary, • Health, dental + vision insurance, • 401K (plus 4% company match), • Upward mobility and growth opportunities, • Generous paid-time off, parental leave, and company wide holidays, • Commuter benefits, Monthly Health & Wellness stipend, • Discounted veterinary care for your loved ones, • Growth opportunities, • An opportunity to make a real impact on the people around you, • A collaborative group of people who live our core values and have your backNew York Medical Pay Range$28—$41 USDSmall Door is proudly committed to creating a diverse, inclusive and equitable workplace. We encourage qualified applicants of every background, ability, and life experience to apply to appropriate employment opportunities.

Job Description ABOUT THE COMPANY Maxime’s is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private member’s clubs 5 Hertford Street and Oswald’s in London. Maxime’s is located on Madison Avenue, New York on the site of the former Westbury Hotel and will continue the long-established Birley tradition of providing exceptional experiences to our members and guests. Maxime’s mission is to deliver excellence in service standards with enlightened hospitality. Exhibiting passion for what we do within the values of who we are. Inward looking rather than outward projecting. A club of comfort and discretion where members’ needs are met with personality and humility. An environment of stimulating décor, celebrating outstanding food and extraordinary wine. Our members will feel that they are in a private house, being looked after with the utmost care and professionalism by friendly and attentive staff. POSITION SUMMARY Sommeliers at Maxime’s are integral to the restaurant and beverage teams, delivering exceptional wine curation through a high-quality program, strong product knowledge, and ongoing training and development. Sommeliers produce thoughtful and consistent wine offerings for members, accommodating individual tastes and requests while always elevating Maxime’s brand and hospitality standards. ESSENTIAL DUTIES & RESPONSIBILITIES The essential functions include, but are not limited to the following and may change or be adjusted at any time: • Maintains complete knowledge of Maxime’s policies and procedures and ensures that all practices and policies are being upheld, • In partnership with the Wine Director, cultivates and maintains a successful wine program that evolves with Maxime’s menus, • Supports the front-of-house in providing expert-tier wine service and hospitality to members and visitors, • Provides exceptional hospitality in all member interactions, • Manages the operational and financial success of the wine program, overseeing budget, stock, and inventory of wine products, • Assists members in making selections from wine and beverage menus, suggests courses and pairings, explaining any off-menu dishes, and answering all food preparation questions, • Maintains knowledge of menu items, specials, and any changes in the menu as well as ingredients and preparation methods, • Pursues ongoing beverage education, acting as the voice of the wine program during pre-shift meetings and assisting on training sessions with brand representatives, • Supports with inventory management, • Adheres to all Department of Health and safety standards related to food handling, hygiene, and alcohol service, • Completes other duties as assigned by management and supports all front-of-house team members in providing exceptional service, • Completes opening and closing checklists, • Assists with monthly inventory audits, • Attends mandatory meetings and wine events as suggested by management, • Adheres to posted schedules MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS) • 3+ years minimum of restaurant service experience in a fine dining concept or similar caliber concept, • Strong knowledge of wine and wine service as well as culinary concepts and terminology, • TIPS certification required, • High school diploma or GED, • Proficient in a variety of technology systems, especially Microsoft Office, Microsoft Excel, and POS systems, • Ability to work a variable schedule, including nights, weekends, and holidays, per the needs of the business, • Excellent written and verbal communication skills, • Excellent time management, organizational skills, and problem-solving skills, • Adaptable in a fast-paced and challenging work environment, • Polished personal presentation that meets Company standards, • Exudes excellence in hospitality both for both guests and other team members, • Passion for exceptional hospitality, food, and beverages PHYSICAL DEMANDS AND WORK ENVIRONMENT • Ability to be flexible with job demands and open-minded when being asked to complete tasks, • Ability to operate and use all equipment necessary to run the restaurant, • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds EEO STATEMENT Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Assistant General Manager (AGM). General Manager/Owner to lead front‑of‑house service and day‑to‑day operations that reflect our values: seasonal, honest cuisine; a guest‑first mindset; and gracious, memorable hospitality. Shiraz Kitchen & Wine Bar (sister location in White Plains).

Job DescriptionBenefits: Role: Individual would be a vital link to ensuring that Academics Wests community has a well-functioning clean facility for its staff and students. The Facilities Technician would fix and repair basic repair issues, liaison with outside vendors, ensure all purchase orders are received for departments, maintain inventory of supplies, and conduct general repairs and upkeep of school. This individual would be the backbone of the AW ensuring that our home is clean, organized and well maintained. The facilities maintenance technician manager would report to the HR Manager. Individual needs to be on site to perform role effectively. Responsibilities: • Inventory management; organize stock and anticipate needs, • Manage and support all vendors (e.g., AC maintenance, window repair) who work in the facility to fix items, • Review facility to ensure that all items are working properly, • Check restrooms are well stocked, • Review and check post office mail daily, • Collaborate with cleaning staff to ensure the facility is clean., • Provide general support to the community (e.g., printer issues, physical plant needs, entry/exit technology), • Liaise with buildings super to ensure fire system other systems function., • Work with outsourced IT to ensure that Wi-Fi, etc. are working, • Execute day to day repairs (e.g., painting, spackling, minor carpentry) and updates to facility, • Assist with front of house day to day operations as needed, • Complete installations, assemblies, renovations, or refurbishments as needed, • Supervise large projects or renovations with support of HR Manager, • Ensure the facilities meet compliance standards and government regulations (e.g., fire alarms, sprinkler systems), • Identify areas that can make the building more efficient and cost effective, • Ensure facility remains clean with daily upkeep provided when cleaning staff is not presentRequirements:, • Effective communication, • Self Starter, • Painting and spackling experience, • Exceptional organizational skills, • Confidentiality is a priority as it relates to finances, • Working knowledge of Office 365 and applications, • Value the importance of following work procedures, meeting deadlines, • Knowledge of maintenance, painting, spackling and light construction required, • Strong ability to troubleshoot a wide variety of day-to-day maintenance topics

As a Front of House Support team member, you’ll enjoy:.

Partner with Front of House and Back of House team members to enforce systems, routines, and checklists the Daily Provisions way as well as deliver excellent guest experiences across all channels, including in-restaurant dining, third-party delivery, and catering. Open early, Daily Provisions offers

Job Description We are seeking a "finer-dining" General Manager for Echelon Kitchen & Bar in Ann Arbor, Michigan, one of the country's best new restaurants. The successful candidate will have at least 15 years elevated dining experience in a similar role. This person will report to the Managing Director and have a dotted-line report to the principal owner. Will be a "partner" to the Executive Chef. The role requires advanced hospitality knowledge, financial acumen, marketing savvy, technical expertise, and exceptional LEADERSHIP skills to deliver a world-class dining experience to our Guests and Team Members. The successful person will be responsible for all aspects of this business incluidng People, Product, and Profit. Responsibilities Leadership and staff management- • Recruitment and training: Interview, hire, and train all front-of-house (FOH) and back-of-house (BOH) staff, including managers, servers, service assistants, bar staff, hosts, and sommeliers., • Team development: Provide coaching, conduct performance evaluations, and foster a professional, collaborative culture that motivates staff and minimizes turnover., • Scheduling and supervision: Create staff schedules that balance budget and executuon needs and oversee daily operations to ensure a smooth workflow and adherence to policies., • Service excellence: Uphold the highest fine dining standards for food quality, presentation, and service. Achieve minimum aggregate social media review scores of 4.7., • Floor management: Maintain a visible and approachable presence on the floor, engaging with Guests to ensure satisfaction and build loyalty and return visits., • Atmosphere and ambiance: Oversee the restaurant's aesthetic to create and maintain the desired atmosphere. Maintains all furniture, fixtures, and equipment in "like new" condition., • Compliance: Enforce health, safety, and sanitation standards to meet or exceed all legal regulations., • Budgeting and forecasting: Develop and manage the restaurant's budget, analyze profit and loss statements, and forecast sales and expenses., • Cost control: Implement strategies to control food, beverage, and labor costs while meeting profitability goals., • Inventory management: Oversee purchasing, inventory, and vendor relationships to ensure quality supplies are consistently in stock., • Menu and marketing: Collaborate with the culinary team on menu development, engineering, and pricing. Work with marketing on promotions to attract and retain patrons. Required: • Experience: At least 10 years of elevated dining restaurant management experience, with a significant portion in a high-volume, fine dining, or luxury hospitality environment., • Has succsessfully managed a high-volume beverage program, • Leadership skills: Proven ability to lead, inspire, and develop a large team. Is a service leader., • Business acumen: Strong understanding of financial management, inventory control, and business operations., • Communication: Excellent verbal and interpersonal skills for interacting with staff, customers, and ownership., • Education: A bachelor's degree in Hospitality Management or a related field., • Certifications: Professional certifications in areas such as food safety (e.g., ServSafe) and alcohol service, and at least a Level 1 Sommelier certification., • Brand standards: Experience upholding specific luxury service standards, such as those from Forbes Travel Guide., • Culinary knowledge: Expertise in cuisine, wine, and liquor, with the ability to manage menu development.Company DescriptionOur Values: We value many things, but we place the highest value on both INTEGRITY and RESPECT. Being an organization that does the right thing for the right reasons is an essential part of the DNA of our company. Respect for not only each other on and off the job, but respect for life itself- knowing and understanding that we, all of us, are just trying to move forward and get ahead of where we’ve been in so many aspects of our lives. Yes, most of us must work, but that work somehow gets done at a higher level when people feel valued, respected, and cared for. Next, having INTEGRITY and transparency in everything we do (we don’t cheat!). ‘Owning’ your behavior and performance and being able to convey the humility needed if, and when, a mistake is made. This is of paramount value and importance to us. Having the courage to tell the truth whether it is comfortable or not...Exercising BALANCE is a critical component to our success whether it be in decision-making (Guest/Team/Investors) or when it comes to work-life balance and taking the much-needed time to have a full and active life outside of our businesses.We value AUTHENTICITY in people, in thought, in product, and innovation. Being true to oneself and being able to be counted upon by others are traits we respect and admire.We value the DIVERSITY of the planet and its peoples. We are “there” for our people and have a stake in making those lives that intersect with ours better and, lastly...We value our planet and pay attention to the mark we may be leaving behind. To that end, we are SOCIALLY CONSCIOUS and take protecting and nurturing our environment our environmental impact seriously. We keep our carbon footprint to a minimum. We expect our supplier partners to do the same. Our teams are evaluated on executing to these principles as well as operational criteria.Our Values: We value many things, but we place the highest value on both INTEGRITY and RESPECT. Being an organization that does the right thing for the right reasons is an essential part of the DNA of our company. Respect for not only each other on and off the job, but respect for life itself- knowing and understanding that we, all of us, are just trying to move forward and get ahead of where we’ve been in so many aspects of our lives. \r\n\r\nYes, most of us must work, but that work somehow gets done at a higher level when people feel valued, respected, and cared for. Next, having INTEGRITY and transparency in everything we do (we don’t cheat!). ‘Owning’ your behavior and performance and being able to convey the humility needed if, and when, a mistake is made. \r\n\r\nThis is of paramount value and importance to us. Having the courage to tell the truth whether it is comfortable or not...Exercising BALANCE is a critical component to our success whether it be in decision-making (Guest/Team/Investors) or when it comes to work-life balance and taking the much-needed time to have a full and active life outside of our businesses.We value AUTHENTICITY in people, in thought, in product, and innovation. \r\n\r\nBeing true to oneself and being able to be counted upon by others are traits we respect and admire.We value the DIVERSITY of the planet and its peoples. \r\n\r\nWe are “there” for our people and have a stake in making those lives that intersect with ours better and, lastly...We value our planet and pay attention to the mark we may be leaving behind. To that end, we are SOCIALLY CONSCIOUS and take protecting and nurturing our environment our environmental impact seriously. We keep our carbon footprint to a minimum. We expect our supplier partners to do the same. Our teams are evaluated on executing to these principles as well as operational criteria.

The opportunity Delaware North’s Patina Group is seeking a dynamic and experienced Executive Chef to lead the back of house operations at Momosan Ramen by Morimoto, located in Boston, Massachusetts. This role is ideal for a culinary professional with deep expertise in ramen and sushi, and a strong foundation in Japanese culinary traditions. The Executive Chef will be responsible for executing Chef Morimoto’s signature recipes with precision while maintaining the highest standards of quality and consistency. This leader will manage all aspects of kitchen operations, including labor and P&L, and must be highly organized, focused, and self-directed—treating the business as their own.The successful candidate will lead by example, inspire their team, and deliver exceptional food and service to every guest. If you’re an inspiring leader and innovative recipe developer looking for the next chapter of your career at a global hospitality company, apply now for this Executive Chef position. Pay Minimum – Anticipated Maximum Base Salary: $94,100 - $127,000 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at . What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: • Medical, dental, and vision insurance, • 401(k) with up to 4% company match, • Annual performance bonus based on level, as well as individual, company, and location performance, • Paid vacation days and holidays, • Paid parental bonding leave, • Tuition and/or professional certification reimbursement, • Generous friends-and-family discounts at many of our hotels and resorts What will you do? • Hire, train, and mobilize kitchen and service teams, • Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items, • Prepare operational reports; highlight progress, adverse trends, and make recommendations for success, • Maintain knowledge of and compliance with all company and health department policies, regulations, and standards, • Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies More about you • Minimum two years’ experience as an Executive Chef in a high-volume, ramen-inspired Japanese concept featuring sushi,, • Certificate or degree in Culinary Arts and ServSafe prefered but not required, • Strong financial and computer skills; experience working with and understanding of P&Ls and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems, • Ability to work a flexible schedule to accommodate business needs, • Proven ability to lead team members clearly and concisely while positively influencing behavior and performance Shift details Days Evenings Holidays M-F Evenings as needed Weekends Events Who we are At the 3,000-square-foot Momosan Ramen Boston, noodles will be front and center, highlighting Chef Morimoto’s varieties of Japanese-style flavor-forward ramen. The menu features a variety of grilled dishes, Japanese bar snacks, and sushi, all with Chef Morimoto’s signature twist. Playful small Izakaya plates and appetizers will take guests on a comfort food journey. A vast sake list, including a selection of Chef Morimoto’s signature sake, will be featured along with wine, cocktails, and Morimoto signature beers in collaboration with Rogue Ales. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $94,100 - $127,000 / year

Job Description ???? About Farmer J Farmer J is a fast‑casual, farm‑driven restaurant concept born in London in 2016. We serve bold, honest, scratch‑cooked, seasonal food made from high‑welfare and mindful ingredients. Known as “Home of the Fieldtray,” we invite guests to “Eat What Comes Natural”—bold, vibrant, honest food built around fresh produce, sustainably sourced meats and fish, and nearly 100% biodegradable packaging. With 15 London locations and rapid expansion, we’re now bringing our mission to NYC in 2025, aiming to redefine fast‑casual dining with integrity, flavor, and civic-minded hospitality. Job Overview Food & Customer Service is our focus – we give a fork! As a member of our Front of House team, you’re the face of Farmer J—the first point of contact for every guest. You’ll take orders, ring up purchases, serve food with care, and keep the front of house clean, organized, and welcoming. FOH team members are cross-trained on a variety of roles to support smooth service and maintain the highest standards of hospitality, product knowledge, and guest experience. Duties & Responsibilities • Greet every guest with warmth, energy, and a positive attitude, • Take guest orders accurately and efficiently, using the point-of-sale (POS) system, • Process guest payments quickly and accurately, handling cash, cards, and digital payments, • Serve food and drinks with care, ensuring presentation and accuracy match Farmer J’s standards, • Maintain a clean, organized, and welcoming front-of-house area at all times, • Restock utensils, napkins, condiments, and other front-of-house supplies as needed, • Clear tables and assist with general cleaning duties throughout the shift, • Stay knowledgeable about menu items and ingredients to answer guest questions, • Communicate effectively with kitchen and barista team members to ensure smooth service, • Follow food safety and hygiene guidelines, including proper handwashing and sanitizing, • Keep calm under pressure and bring positive energy to every shift, • 1 year in high-volume, high-quality fast-casual or café-style restaurants, • Comfortable using tools like Toast, Microsoft Office, and other basic systems, • Solid understanding of food safety, hygiene, and cleanliness standards, • Appreciation for real food: scratch cooking, seasonal ingredients, and sustainable practices, • Clear, positive communicator with a team-first mindset, • Calm under pressure and quick to adapt in a fast-paced, hands-on environment, • Ability to read, write and communicate clearly in English, • Follow written and verbal instructions and have basic math and computer skills While performing the essential duties of this job, the employee is regularly required to: • Stand for extended periods, walk, bend, reach, climb stairs, and lift or move items weighing up to 50 pounds. The role also involves regular exposure to hot equipment and sharp tools in a fast-paced kitchen environment. Farmer J is dedicated to fostering an inclusive workplace environment where all individuals have equal opportunities. We value talent, skills, and potential, and strive to create an atmosphere that promotes diversity and equality.

Job Description Triumph Hotels is seeking an experienced Assistant Front Office Manager to join the team. Ensure all Front Office quality standards are complied with and that policies and procedures are consistently applied. Ensure all staff members are present for their shift and are in compliance with our employee handbook guidelines for appearance and uniform standards. Review MOD report from prior shift and follow up with issues relating to the department and the guest to ensure guest(s) are satisfied. • Communicate with HSKP to have all VIP arrival rooms ready for inspection by 1pm., • Communicate any late checkouts to HSKP as soon as possible., • Review the Standard of the Day with shift staff, • Run arrivals report and verify all rooms are coded with correct rate code, source code and review any profile notes informing of special requests, late arrivals or other pertinent guest information., • Encourage all staff to mention and promote TripAdvisor reviews to be completed., • Ensure all areas of the Front of House are clean and clutter free., • Ensure all staff are posted at their correct posts and all bell carts are in clean and operational condition., • Compose daily recaps to all departments with any issues of the day and any areas requiring follow up., • Remember..."Anticipate the guest's needs and exceed their expectations" hotel motto to ensure all guests have a great stay and return for years to come.

Job DescriptionShake Things Up as Our Bartender / FOH Manager! Are you ready to mix drinks and manage the vibe at one of Greenwich Villages hottest comedy clubs? The Comedy Shop is looking for a Bartender / Front of House Manager to join our team and help us keep the laughs flowing and the drinks pouring. If youve got the skills to craft the perfect cocktail and the energy to lead a bustling front-of-house, we want to hear from you! About Us: The Comedy Shop is more than just a comedy clubits a Greenwich Village staple where laughter meets great food and drinks. Open 7 days a week, we offer a full bar, a delicious menu, and a stage for some of the best comedians in the business. Our mission? To create an unforgettable experience for every guest who walks through our doors. What Youll Be Doing: As our Bartender / FOH Manager, youll wear multiple hats to ensure the smooth operation of our club. Your responsibilities will include: • Crafting Cocktails: Serve up drinks that are as memorable as the punchlines on stage., • Managing FOH Operations: Oversee the front-of-house team to ensure top-notch service and a welcoming environment., • Customer Interaction: Be the friendly face that greets and engages with our guests, ensuring they have an incredible experience., • Inventory Oversight: Keep tabs on bar supplies and ensure everything is stocked and ready to go., • 1+ year of experience in bartending or front-of-house management., • A passion for hospitality and creating memorable guest experiences., • Strong multitasking skills to juggle drinks, customers, and team management., • A cool head under pressurebecause the show must go on! Ready to Join the Team? If youre ready to bring your bartending and management skills to one of Greenwich Villages most iconic comedy clubs, wed love to hear from you! Apply today, and lets create some unforgettable nights together. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Schnipper's is a dynamic burger focused concept serving made from scratch American favorites. We are seeking an experienced QSR Manager to lead our front-line team in providing top-notch service to every customer. What We’re Looking For: · Proven experience in a management or leadership role in a QSR or fast-casual environment. · Strong communication skills and the ability to motivate and manage a team. · A passion for food with a commitment to high-quality standards. · Ability to thrive in a fast-paced environment and handle multiple priorities. · Excellent problem-solving skills and a focus on customer satisfaction. · Experience working in kitchens and having knowledge of food safety and hygiene practices. Key Responsibilities: · Oversee daily operations of the kitchen and front-of-house team to ensure smooth service. · Ensure that all food preparation meets our high standards for quality and consistency. · Supervise and train new team members, providing feedback and coaching. · Maintain inventory and manage ordering to ensure efficient kitchen operations. · Handle customer inquiries, resolve complaints, and ensure a positive dining experience. · Ensure compliance with health and safety regulations, keeping the kitchen and dining area clean and organized. · Assist with scheduling and labor management. Company DescriptionSchnipper's has operated for over 15 years and is a Times Square staple. We operate multiple restaurants and brands throughout NYC and are looking for amazing team members to come aboard and help us grow.Schnipper's has operated for over 15 years and is a Times Square staple. We operate multiple restaurants and brands throughout NYC and are looking for amazing team members to come aboard and help us grow.

Carlotto is an Italian concept set in a 75-seat restaurant space that was designed by David Rockwell and neighbors its highly acclaimed sister-restaurant, Oceans. The Floor Manager will inspire, coach, test, lead, and manage the front-of-house team while working closely with fellow managers to suppo

As the Host, you will be the first and last point of contact for our guests, setting the tone for the dining experience.You will be responsible for managing reservations, greeting and seating guests, and ensuring that the front of house runs smoothly.The ideal candidate will have extensive experienc

Breads Bakery is a New York bakery dedicated to producing handmade breads and pastries using traditional baking techniques, and providing our guests with an unforgettable experience.We believe that a guest's first impression of our bakery should be accompanied by a familiar and warm welcome, and we'

Front Desk Experience Manager . Supporting the Front of House staff and Membership Management team as needed.

Join Our Team at The Victoria!.We are seeking passionate and hospitality-driven individuals to join our team in an elevated, Upscale environment.We are currently hiring for a variety of Front of House (FOH) and Back of house (BOH) positions.This is a great opportunity to join a dynamic team de

We are seeking a hands-on, service-driven Manager to lead our front-of-house team. Oversee daily service execution, cleanliness, and ambiance. Minimum 2 years of management experience, ideally in a high-volume, full-service restaurant with a strong bar program.

Casa Nela is a collection of European influenced NYC and Miami restaurants including Rosemary's (four locations), Claudette, Bobo, and Roey's.We are passionate about amazing culinary experiences, spirited hospitality, and our community in NYC and Miami.We are looking for a passionate and d

The Assistant General Manager (AGM) supports the General Manager (GM) in leading the daily operations of Seppe Pizza Bar (Manhattan location). The AGM works closely with Front of House (FOH) staff, the General Manager, and the Back of House (BOH) team to ensure a smooth and memorable guest experienc

As a Busser, you will work closely with the front-of-house team and play a crucial role in ensuring guests enjoy a seamless and exceptional dining experience by maintaining a pristine and well-organized environment. Previous experience in a busser or similar support role in a full-service dining env

S&P Lunch is hiring an Assistant General Manager to support our daily operations!. The Assistant General Manager sets the tone for daily service as the point person supervising front of house, coordinating with back of house and directly interfacing with customers in accordance with standa

At Kappo Masa, the Expeditor ensures the smooth and timely flow of orders from front of house to the kitchen. The Expeditor checks dishes for accuracy and presentation, assists in the final dish preparation, maintains thorough service, handles customer feedback, and upholds quality and sanitation st

Two Michelin Starred Modern Nordic restaurant, Aquavit is seeking passionate and dedicated Front of the House staff.Aquavit is accepting resumes for Hosts and Hostesses.The successful candidate will possess the following qualifications:.Self-motivated and a desire to learn and grow within the organi

As Restaurant Manager, you’ll help lead day-to-day operations, ensuring seamless service and an exceptional guest experience while mentoring a dynamic front-of-house team.

A minimum of three years' experience working as front-of-house/floor manager in a fast-paced, high volume, bar lounge.

We are currently seeking Host / Front-of-House Staff to support all aspects of front-of-house operations. Provide general front-of-house support. Host / Front-of-House Staff Wanted – Michelin-Starred Sushi Omakase & Italian Kappo Restaurant .

From the founders of Bottino, 'ino is an upscale-casual Italian restaurant.Led by Executive Chef Jamie and the team behind Bottino, 'ino blends modern regional Italian cuisine with elevated service and warm, refined hospitality.We're currently hiring experienced, people with a passion for F&B t

The Bar/Café Operations Manager manages the day-to-day operations of Bar Heretic’s bakery/café and wine bar. The Manager oversees all front-of-house café and bar staff including baristas, cashiers, servers, bartenders and food runners. Updates beverage and food menus for w

We are seeking a hands-on, service-driven Manager to lead our front-of-house team.

It is that time of year when The Cabinet turns into the much anticipated MIRACLE ON 9TH STREET.

Fine Dining Server with Sommelier Experience. We are seeking an experienced Fine Dining Server with a solid background in wine service to join our front-of-house team. Opportunities for advancement within a growing restaurant group .

Lead, coach and develop the full team: front-of-house (servers, hosts, bartenders), kitchen managers, back-of-house operations, event staff, late-night club/venue staff. As General Manager at Jean’s, you will oversee all aspects of the venue’s operations: fine dining service upstairs, a

The Expeditor checks sandwiches for accuracy and presentation, assists in the final dish preparation, maintains thorough service, and upholds quality and sanitation standards. Demonstrate excellent and mindful communication skills with back and front of house employees. Reporting to the Sous Ch

Walter Hospitality will soon open its first restaurant in the heart of Outremont, Montreal. The General Manager provides leadership and support to the front-of-house and kitchen teams. Participate in employee development with the Human Resources Manager in areas such as recruitment, training, perfor

Front of House Manager — Añejo NYC.Añejo NYC is seeking an.We’re looking for a natural leader with strong communication and training skills who can help make our seasoned team even better.A positive, motivated personality who thrives in a busy, guest-focused environment.Str

We are in search of experienced MANAGER professionals to support service in all areas of the restaurant - including the dining room, bar and private dining division - by overseeing the front of house team members, ensuring the restaurant standards, policies and procedures are met, and to guide

Maintain proper sanitation of the store following the NYC Health Guidelines. Please read the full description before applying. Despaña is a Spanish specialty food retail store and Tapas Café in the lovely and lively neighborhood of SOHO in Lower Manhattan.

Genesis House will be offering interviews on a first come first serve basis on Wednesday, October 15th from 11:30 AM - 3:30 PM for the above-listed positions. We are looking for passionate hospitality professionals with endless curiosity and love for the restaurant industry, to learn and grow with o